I can’t get enough of rhubarb season, and I love to try all kinds of cakes! Rhubarb and marzipan are a heavenly match (as exemplified by my rhubarb marzipan galette). This time I’m making a marzipan cake, infused with a hint of lemon and specked with rhubarb pieces. To top it all off, I’m adding a delicious creamy frosting, made from a mix of mascarpone and sour cream with a touch of tonka.
Thank you Kim 🙂